Creamy Pesto Risotto

Course: Main Dish

Cuisine: Italian

Keyword: risotto

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: people

Calories: 683kcal

Author: Platings and Pairings

Make dinner extra special with Pesto Risotto, an impressive main dish featuring creamy Arborio rice, parmesan cheese, basil pesto, and toasted pine nuts. It’s a surprisingly easy 30-minute meal that’s perfect for weeknights or entertaining!

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Equipment

Ingredients

6 cups bone broth chicken broth or stock
2 Tablespoons extra-virgin olive oil
1 medium onion minced
2 cloves garlic minced
1½ cups arborio rice
½ cup dry white wine or dry vermouth
⅔ - 1 cup pesto to taste
½ cup parmesan cheese grated, plus more for topping
¼ cup toasted pine nuts
Salt and pepper to taste
Fresh basil for topping (optional)

Instructions

Bring the broth to a boil in a medium saucepan. Reduce heat to a simmer.
Meanwhile, heat the oil in a large sauce pot or dutch oven over medium heat. Add the onions and saute until tender, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the arborio and saute for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes.
While the risotto is cooking, heat a small dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes until golden brown. Transfer to a small bowl and set aside.
Stir in the parmesan cheese until melted and fully combined. Then remove from the heat and stir in the pesto. Season with salt and pepper, to taste.
Garnish with the toasted pine nuts, additional parmesan cheese, and fresh basil, if desired. Enjoy!

Notes

Storing and reheating

Allow the leftover pesto risotto to cool before transferring it to an airtight container. It will keep for up to 4 days in the refrigerator or up to 3 months in the freezer.

Reheating leftover risotto isn’t always easy, but my How to Reheat Risotto Guide will help!

Tips and tricks

One trick to making perfect risotto is to keep the broth warm on the stove. Cold broth can shock the rice and slow down the cooking process.
You must only add 1 cup of broth at a time and let it fully absorb into the rice before adding more. Just take your time and you’ll end up with risotto that’s perfectly tender and creamy.
Stirring the risotto often releases the starches in the rice, creating the creamy consistency that risotto is known for. Use a wooden spoon for best results.
Remember that bone broth and parmesan cheese are naturally salty, so taste the risotto as you go and only add more salt and pepper as needed.

Variations

Experiment with different types of pesto varieties – Swap the traditional pesto Genovese for other types, like sun-dried tomato pesto, carrot top pesto, kale pesto, basil arugula pesto, or even a spicy red pepper pesto.
Nut-free – Omit the toasted pine nuts or replace them with sunflower seeds or pumpkin seeds.
Dairy-free/vegan – Make the risotto with vegetable broth, vegan parmesan cheese or nutritional yeast, and vegan pesto.
Wine-free option – Replace the wine with an equal amount of broth. To mimic the acidity of the wine, add a splash of lemon juice or 1 tablespoon of white wine vinegar at the end.
Add vegetables – Sautéed mushrooms, roasted cherry tomatoes, spinach, or peas can all be stirred into the risotto when you add the parmesan.
Add meat or seafood – Boost the protein with added meats like grilled chicken, crispy prosciutto, bacon, shrimp, or scallops. Cook these separately and serve them on top of the pesto.

Nutrition